Articles tagged with Milk
A randomised controlled trial found that increasing daily milk, yoghurt, and cheese intake reduced the risk of all fractures by 33%, hip fractures by 46%, and falls by 11% among older adults in residential care. This approach has widespread implications for fracture prevention as a public health measure.
A meta-analysis of randomized controlled trials found lactoferrin to have promising efficacy in reducing the risk of respiratory tract infections, including COVID-19. Lactoferrin may also play a beneficial role in managing symptoms and recovery for patients suffering from RTIs.
A new study led by UMass Amherst nurse researcher Carrie-Ellen Briere investigates the benefits of using fresh breast milk versus stored breast milk for premature infants in the NICU. The research aims to prioritize the use of fresh milk in clinical practice and improve outcomes for vulnerable babies.
Research by Karolinska Institutet suggests that longer breastfeeding and later introduction to gluten may reduce the risk of developing type 1 diabetes. The study analyzed 5,935 articles and found a significant protective effect against the disease.
Scientists have identified specific peptides in milk that relieve stress and enhance sleep. The study found that one of these peptides, YPVEPF, increased sleep duration by over 400% in mice.
A comprehensive review of formula milk trials found that only 17% were conducted independently of formula companies, and most had a high risk of bias due to selective reporting. The researchers call for substantial changes in the conduct and reporting of formula trials to protect participants from harm.
A recent study published in the American Journal of Clinical Nutrition found that consuming whole fat milk has no negative impact on children's health. The research, which involved 49 healthy children aged four to six, showed that both groups consumed similar amounts of calories and fat.
Breast milk from Mennonite moms on farms contains higher concentrations of IgA antibodies against food allergens and bacteria associated with farm animals. Babies born to these mothers show reduced rates of atopic diseases, suggesting a protective factor passed on through breast milk.
A new study reveals that the Early Bronze Age Yamnaya pastoralists adopted milk drinking, leading to vast steppe expansions across Europe and Asia. Analysis of ancient tartar samples identified a strong correlation between dairy consumption and expansion, with 94% of individuals showing evidence of milk drinking
A study by New York University researchers found that infant formula websites predominantly discourage breastfeeding and instead tout the benefits of formula feeding. The analysis of five major formula brands' websites revealed that substantial messaging focused on challenges associated with breastfeeding, such as low milk supply or la...
A breakthrough IVF method has been developed to significantly improve in-vitro fertilization (IVF) in cattle, reducing pregnancy issues and increasing overall meat and milk production. The new process improves live birth rates with a high accuracy rate, offering vast potential for the cattle breeding industry.
A new NIH grant will fund research on how beneficial microbes in infant gut use nitrogen from human milk to support pediatric nutrition and development. The study aims to understand the interactions between mother's diet, breast milk, and infant needs, as well as the role of probiotics and maternal lifestyle.
Researchers at Virginia Tech have developed a scalable method to harvest exosomes from unpasteurized cow's milk, enabling the production of purified exosomes for oral drug delivery. The new protocol advances pharmaceutical applications for fragile drugs and opens up a wide range of clinical applications.
Researchers discovered that human milk oligosaccharides can prevent GBS infections in cells and tissues, and in mouse models. The sugars may act as anti-adhesives and prebiotics to support good bacteria growth, making them a potential substitute for antibiotics.
This observational study evaluates the concentration of SARS-CoV-2 antibodies in breast milk of lactating women who received mRNA vaccines. The findings suggest a correlation between serum antibody levels and breast milk antibody concentrations.
Researchers challenge long-held views on transition dairy cow health, suggesting that common metabolic changes may not be the cause of health problems. The study highlights the need to re-examine methods and conclusions of previous research to develop more effective solutions.
A small UCSF study found that COVID-19 mRNA vaccines were not detected in human milk, providing early evidence of vaccine safety during breastfeeding. The study analyzed seven women and their children and found no trace of the vaccine in breast milk.
A study of over 1,200 consumers found that many are unfamiliar with common dairy processing terms and perceive them as unnatural. Providing education about these terms improves understanding, leading to increased positive perception and purchases.
Researchers developed graphene oxide membranes that maintain better filtration performance than commercial polymeric membranes. These membranes preserve the texture, flavor, and nutritional value of milk by rejecting fat, proteins, and some minerals.
Researchers developed amperometric biosensors to determine diclofenac levels in food, improving detection limits and accuracy. The study found that diclofenac inhibits tyrosinase enzyme activity, enabling its detection in milk and other dairy products.
A large-scale study found that consumers worldwide are ready for animal-free dairy cheese made from real milk proteins produced by microorganisms. Over 70% of participants were willing to try and 71% would pay for such products, with flexitarians showing the highest enthusiasm.
Research by Universidad Complutense de Madrid found that consuming 2.5g of pure cocoa powder enhances photopic visual acuity in healthy adults during daylight conditions. The flavanols and theobromine in cocoa stimulate the central nervous system, improving attention.
Researchers found that α-casein protein in milk increased anthocyanin and metabolite concentrations in rats by 1.5-10.1 times. The protein's amino acids interacted with and encapsulated anthocyanin molecules, improving stability and transport into the bloodstream.
A new calibration sample set for milk urea nitrogen testing has been developed to improve accuracy in measuring nitrogen use by dairy cows. This improvement is crucial for understanding the environmental and economic impacts of dairy farming.
A study by Martin-Luther-Universität Halle-Wittenberg found that cows can ingest hypoglycin A toxin from sycamore maple trees through their pasture, which is then transferred to their milk. Low concentrations of the toxin were detected in raw milk samples from northern Germany.
A multidisciplinary team at UMass Amherst explores the science behind designing better plant-based protein, addressing nutritional and sensory attributes. They aim to create healthier and more sustainable alternatives while maintaining their appeal.
A new study from the University of South Australia found that regular milk consumption is associated with a lower risk of heart disease. The research, which analyzed genetic biomarkers in over 400,000 people, suggests that milk's calcium content may contribute to improved cholesterol levels and reduced cardiovascular risk.
Researchers at the University of Córdoba discovered that bovine milk contains antibodies that can neutralize SARS-CoV-2, potentially providing a natural source of immunity. The study found that consuming dairy preparations with high levels of these antibodies may help control infection and prevent disease.
A new study of over 2 million people found no link between regular milk consumption and increased cholesterol levels. Those who regularly drank high amounts of milk had lower levels of both good and bad cholesterol, as well as a reduced risk of coronary heart disease.
Researchers find that hyper-enriched gold deposits form like soured milk, with butterfat particles clumping together to form a jelly. This process explains the rapid formation of these rare and valuable deposits, solving a decades-old scientific puzzle.
Brazilian researchers found that feeding cows soybean and linseed oils improves the quality of their milk by reducing saturated fatty acids and increasing unsaturated fats. The study showed an optimal omega-6/omega-3 ratio of 2.7:1, beneficial for human health.
Researchers at the UCO Dairy Laboratory found a link between milk pH and cheese-making capacity in Churra sheep, suggesting genetic selection can improve yield. The study analyzed over 1,000 sheep samples to identify optimal parameters for increasing cheese production efficiency.
A new study found that breastfeeding mothers who receive a COVID-19 vaccine can pass protective antibodies to their babies through breast milk, providing long-lasting immune protection. The research tracked antibody levels in breast milk over an extended period and confirms the potential immune benefit of breast-feeding infants after v...
Scientists at Hokkaido University developed a novel probiotic formulation to control severe diarrhea in calves, reducing mortality and economic loss. The probiotic supplement was tested on newborn calves and found to be effective in preventing bovine diarrhea caused by BRV and cryptosporidiosis.
A new review published in the Journal of Dairy Science suggests that fermented milks may help reduce hypertension by modulating gut microbiota. The researchers propose the development of tailor-made fermented milks to target this effect, which could have significant implications for cardiovascular health.
A study published in mBio found no SARS-CoV-2 virus in breast milk from COVID-19 positive mothers, while nearly two-thirds contained antibodies that can neutralize the virus. This research provides new clarity on guidance for post-natal mothers and suggests that breastfed babies may be protected against COVID-19.
A University of Illinois study reveals that milk oligosaccharides in canine and feline milk can boost beneficial microbes and establish a healthy gut microbial community. The research found that adding these prebiotics to pet diets improves palatability and has no adverse effects on health.
A new study from the University of California, Irvine shows that compounds in both green and black tea relax blood vessels by activating ion channel proteins in the blood vessel wall. The discovery helps explain the antihypertensive properties of tea and could lead to the design of new blood pressure-lowering medications.
A new study uses neutron scattering to investigate casein micelles in milk, aiming to develop a better understanding of dairy products. The researcher successfully applied their model to existing data and found that even skimmed milk has complex structures at the nanoscale.
A Cornell University scientist is receiving a USDA grant to study the relationship between insulin, ceramide, and lactation in dairy cows. The goal of the research is to identify mechanisms that control insulin resistance in early lactation, with potential benefits for improving milk production efficiency and animal health.
Scientists have identified a range of microbiome species never before detected in human milk, which change significantly between early and late lactation. These bacteria are thought to protect the infant gastrointestinal tract and improve aspects of long-term health, such as allergy prevention and toxin resistance.
Climate change is projected to worsen heat stress conditions in East Africa, impacting dairy cattle, beef cattle, sheep, goat, pigs, and poultry. Implementing well-targeted climate adaptation strategies, such as breeding heat-tolerant animals and providing adequate water access, is crucial to mitigate the effects of rising temperatures.
A multi-institutional team of researchers found that breastfeeding women with COVID-19 transfer milk-borne antibodies capable of neutralizing the virus to their infants. The study analyzed 37 milk samples and showed no maternal-to-infant transmission of SARS-CoV-2 via milk.
New research from the University of Illinois shows that consistent energy levels and rumen-boosting supplement monensin are ideal during the dry period for dairy cows. The study found no significant difference in cow performance or metabolic indicators between controlled-energy diets and variable energy diets.
Researchers analyzed ancient dental calculus from 41 individuals and found milk proteins in 8 individuals, dating back to 4,000-3,200 years ago. The study suggests that early African pastoralists consumed dairy products without the genetic adaptation for lactase persistence, possibly through fermentation.
Researchers at the University of Exeter have made groundbreaking discoveries about the region's history, revealing new insights into its fertile past. The study sheds light on the region's unique ecosystem and its potential for dairy production.
A new University of Illinois study found that dairy calves fed with high-protein starter feed had less fat in their body weight gain and more protein devoted to the development of the gastrointestinal system. Producers can improve calf health and productivity by feeding higher-protein starters.
Research from Purdue University and Oklahoma State University found that households purchasing food for children tend to buy more dairy products, including fluid milk and yogurt. This study provides insights into consumer behavior and can inform product marketing efforts and stakeholder decisions in the dairy industry.
Researchers mapped the platypus genome to understand its evolution, discovering that it carries genes from a common ancestor with birds and reptiles. The study found that platypuses lay eggs due to retained vitellogenin genes, produce milk through sweat, and have venomous spurs.
A team of microbes in kefir works together to survive and thrive, each providing something another needs. The dominant Lactobacillus bacteria feed on each other's metabolites to create a complex and cooperative community.
A recent study published in Nutrients suggests that mothers who consume more cow's milk during breastfeeding have children with lower rates of food allergies. The researchers found a clear connection between the mother's intake of milk and dairy products and the smaller incidence of food allergy in their children.
A lipid metabolite called 12,13-diHOME is found in human breast milk and appears to be associated with beneficial infant weight gain and body composition. Maternal exercise may boost levels of the metabolite, potentially benefiting offspring growth and development.
A study published in the Journal of Dairy Science found that kefir sweetened with demerara sugar or fructose has higher sensory acceptance scores and improves consumer emotions, leading to increased consumption.
Research shows Neanderthal children were introduced to solid food at around 5-6 months, mirroring modern human patterns. This finding suggests similar energy demands during early infancy and a close pace of growth between Homo sapiens and Neanderthals.
The American Academy of Pediatrics recommends exclusive breastfeeding for at least six months to reduce the risk of respiratory illness. COVID-19 positive or exposed mothers can safely breastfeed and pump milk by following these evidence-based guidelines.
A team of scientists has developed a first-of-its-kind catalyst that can process polyolefin plastics and produce fuels, solvents, and lubricating oils. The process uses nanoparticle technology and mimics the natural processes by which enzymes break apart macromolecules.
The symposium highlighted the importance of resources and education to improve the quality and safety of milk in developing countries. Implementing technology training packages and workshops led to improved productivity, quality, and safety of milk production.
Researchers investigated whether avoiding cow's milk formula after birth affects young children's risk of developing asthma. The study found a significant decrease in recurrent wheeze among children who did not receive cow's milk formula.
Researchers at Technical University of Denmark have isolated new strains of lactic acid bacteria that can increase the safety of fermented camel milk products. The bacteria can kill off disease-causing microorganisms such as E.coli and salmonella, making the milk safer for consumption.
Researchers from SUTD developed a method to perform direct ink writing 3D printing of milk-based products at room temperature, maintaining nutrients. The team changed the rheological properties of the printing ink and demonstrated DIW 3D printing using cold-extrusion with powdered milk.